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    Bringing back the lost art of home cooking.
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    Aug 29, 2012 6:17PM

    Dulce De Leche Cheesecake

    I made this cheesecake for a dinner party Phil and I had a few nights ago, and it was the big hit of the night!

    Dulce de leche is a Spanish, milk based caramel, and it is heavenly.  You can buy it in a can or make your own. It is so easy to make, and it will store in your refrigerator for several weeks.  Click here for my favorite recipe.

    I baked the cheesecake a week before I needed it.  I cooled it in the refrigerator overnight, then wrapped it really well with plastic wrap and kept it in the freezer until the night before I needed it.  Could not be any easier, or more delicious.

     Dulce De Leche Cheesecake

    Crust:
    1 cup graham cracker crumbs or crushed vanilla wafers
    3 tbsp. butter, melted
    Filling:
    3 (8 oz.) packages cream cheese (24 oz. total)
    1 cup superfine granulated sugar
    2 tbsp. all-purpose flour
    2 tsp. vanilla extract
    3 eggs
    1/3 cup whole milk
    1/2 cup ready-made or homemade Dulce de leche sauce
    Extra Dulce de leche sauce

    Preheat oven to 400°F.

    Mix crust ingredients together, and press into the bottom of a lightly buttered 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
    Reset oven temperature to 325°F.

    With an electric mixer beat cream cheese, sugar and flour together until well mixed and smooth. Add vanilla and beat until smooth. Add eggs one at a time, beating well after each addition. Beat until smooth. Add milk and mix until well blended.
    Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add Dulce de Leche sauce and stir until well combined.
    Pour plain batter over crust. Top with Dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

    Bake in preheated 325°F  oven for 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake . Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving. If desired, serve each slice drizzled with a little bit of dulce de leche sauce, or pass around a bowl of dulce de leche sauce for guest's to help themselves.


    0 Comments ~ Posted By GwennW
    Filed in: dessert ~ Tagged with: Dulce de Leche, cheesecake

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